• Journal of radiological science and technology
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• v.10 no.1
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• pp.13-23
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• 1987

Author has studied for finding the method of decreasing the radiation dose and increasing diagnostic range in chest X-ray radiography. The study for the added filter thickness from half value layer to 1/8 value layer by decreasing curve and research for the exposure factors, decreasing ratio of radiation dose, ratio of scatter ray and image quality in chest X-ray radiography. The results were as follows: 1. By using the rare earth intensifying screen system at 120 Kvp, the sensitivity is increased by times and the exposure ratio is decreased 0.22 by comparison with the $CaWO_{4}$ intensifying screen system at 80 Kvp. 2. By using Al added filter of 1/8 value layer, the scatter ray is increased more than no filter, But the scatter ray is decreased more in $G_{4}/RxOG$ intensifying system than in LT-II/Rx intensifying system. 3. At 120 Kvp, the image quality value of $G_{4}/RxOG$ system is increased more than LT-II/Rx system compared with slight decreasing image quality value at 80 Kvp. Concluded that by using the added filter could decrease the radiation dose by 1/3 and obtain effective image quality with the added filter at high voltage hard exposure.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.542-546
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• 1999

Uncoated, ethyl cellulose(EC) coated or methacrylic acid copolymer(MAC) coated ferrous sulfate was added to the yoghurt made from whole milk powder and quality changes of those yoghurt were observed. Among treatments uncoated ferrous sulfate added yoghurt showed the lowest quality in the view of pH, total acidity, total counts of lactic acid bacteria, and sensory characteristics. Quality change of MAC comparing to control was lower than that of EC. MAC and EC showed higher TBA value than no iron added or uncoated iron added one during storage. From sensory evaluation, MAC was not signif icantly different from control in color and off flavor after one day storage(p>0.05), however significant difference was observed in off flavor after 7 day storage(p<0.05). From above results, MAC coated ferrous sulfate added yoghurt showed better quality than uncoated or EC coated ferrous sulfate added one during storage.

• Proceedings of the Korea Concrete Institute Conference
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• 1998.10c
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• pp.48-53
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• 1998

The purpose of this study to fine the mixture of concrete for Top-Down method. As a result, In fresh concrete, slump value and slump-flow value were increased as fly ash concrete(10% ratio). When plasticizer was added 1.5% by weigh of binder in concrete, no fly ash concrete and fly ash concrete(10% ratio) all occurred segregation. And, no fly ash concrete and fly concrete(10% ratio) all showed compressive strength development close plain concrete as increasing plasticizer quantity. Especially, in case of 1.5% plasticizer of binder showed high compressive strength development.

• Journal of the Economic Geographical Society of Korea
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• v.22 no.4
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• pp.488-512
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• 2019

This study examines the 'Asia Decoupling' hypothesis, focusing on changes in trade patterns between regions and countries, based on the latest value added trade statistics. As an analytical tool, indicators that can directly measure the degree of distribution of actual value added were used. Main findings are: Firstly, creating potential at regional level which used to be the growth engine of East Asia until the mid-2000s declined sharply after the global financial crisis. Secondly, in the development pattern of the value added distribution network, no positive change has been detected in the give-out or gain capacity of emerging countries that can generate future growth in East Asia through GVC development. Lastly, China's value added contributing capacity, as different from the hub countries in other regions such as US and Germany, has declined significantly since the mid 2000s, while its capability to benefit greatly increased, and the gain potential of advanced group countries in competition with China is decreasing. We suggest the establishment of intra-regional economic cooperation mechanism including all countries in East Asia for expanding the value creating capacity in the region.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.360-366
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• 2011

This study examined the physiochemical and organoleptic properties of the yanggaeng fabricated with different contents of ginger powder. The moisture contents ranged between 39.85% and 47.92%. The yanggaeng made with 0.5 g of ginger powder showed the lowest moisture content of 37.04%, whereas the yanggaeng made with 1.5 g of ginger powder showed the highest moisture content of 47.92%. As for the L value, which indicates lightuess, the yanggaeng made with 1.5 g of ginger powder showed a L value of 13.92, whereas the yanggaeng made with 0.5 g showed the lowest L value of 12.35, (p<0.05). The values for redness (a value) ranged between 4.69 and 5.58, and there was no significant difference as the content of ginger powder increased. The value for yellowness, (b value) ranged between 3.19 and 2.33, and showed a significant decreasing trend as the ginger powder content increased (p<0.05). The sugar concentrations were 53.82~46.56, and decreased as the ginger content increased. The pH ranged between 6.42~6.52, and showed significant differences. As the ginger content increased, changes in hardness, adhesiveness, gumminess, and chewiness, were all significant (p<0.05). Characteristics of cohesiveness and springiness, showed no significant differences. Although there were no significant differences in color, flavor, chewiness, and hardness, there was a decreasing flavor preference as the content of ginger powder increased. There were significant differences in sweetness, moistness, and overall-preference (p<0.05). For overall-preference, the yanggaeng with 1.0 g of added ginger powder showed a high preference level. The study results implied that ginger powder may be used in fabricating yanggaeng. and a 0.5% content of added ginger powder will improve the preference level.

• Journal of the Korean Dietetic Association
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• v.21 no.1
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• pp.1-10
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• 2015

The aim of this study was to determine the optimal amount of paprika juice added to cashew dressing. This study presents fundamental data on the quality and sensory characteristics of cashew dressings added with paprika juice (addition of 20%, 40% yellow, red and green paprika juice instead of water). The pH of cashew dressing added with paprika juice was 4.61~4.80, whereas that of control was 4.35. The viscosity of cashew dressing added with paprika juice was 34,130.5~36,515.3 cp while that of control was 26,558.8 cp. L value of control (73.83) was higher than those of other groups (65.45~72.23), and a value of dressing added with red paprika juice (9.81~10.42) was higher than those of other groups. Preference of cashew dressings added with paprika juice and foods was evaluated. The sweet, sour, and savory tastes showed no significant differences between control and cashew dressings added with paprika juice. Preference of color of cashew dressing with green paprika juice was higher than those of other groups, and the preference of cashew dressing added with yellow paprika juice 20% (Y20) was higher than those of other groups. The Y20 sample received the highest score in sensory evaluation. In the sensory evaluation for food and dressing (Y20), chicken cutlets and fruit salad received higher scores than other foods. It is expected that cashew added with paprika juice will be utilized as a healthy dressing.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.6
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• pp.839-846
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• 1994

Changing concepts in fishery science increasingly are recognizing depletion of traditional stocks, utilization of alternate(non-traditional) species, demand for high quality products, and a total resource utilization approach. Innovative practices are occurring in fisheries processing wherein solid and liquid discharges are no longer treated as 'waste,' but rather as valuable feedstocks for recovery of a variety of value-added ('value enhanced') by-products. Among these are protein hydrolysates, soluble proteins and amino acids, proteolytic enzymes, flavor and flavor extracts, pigments, and biopolymers such as chitosan. Properties and applications of this deacetylated derivative of chitin are noted. Crustacean processing by-products are discussed in terms of their serving as materials for generation of natural flavors and flavor extracts, and products such as fish sauces using contemporary enzymatic techniques. Various food and feed applications of fisheries processing by-products are illustrated with increased usage seen in formulated diets for an expanding aquaculture market. Examples are given of aquaculture becoming increasingly significant in global fisheries resource projections. Critical issues in the international seafood industry Include those of seafood quality, processing quality assurance (HACCP), and recognition of the nutritional and health-related properties of fisheries products. A variety of current seafood processing research is discussed, including that of alternate fish species for surimi manufacture and formulation of value-added seafood products from crawfish and blue crab processing operations. Increasing emphasis is being placed on international aspects of global fisheries and the role of aquaculture in such considerations. Coupled with the need for the aquatic food industry to develop innovative seafood products for the 21st century is that of total resource utilization. Contemporary approaches in seafood processing recognize the need to discard the traditional concept of processing 'waste' and adapt a more realistic, and economically sound, approach of usable by-products for food and feed application. For example, in a period of declining natural fishery resources it is no longer feasible to discard fish frames following fillet removal when a significant amount of residual valuable flesh is present that can be readily recovered and properly utilized in a variety of mince-based formulated seafood products.

• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.323-331
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• 2017

This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour and rice wine. The samples of Jeung-pyeon were prepared with different ratios of cooked purple sweet potato (0, 3, 6, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, and sensory evaluation. No significant difference in water content, sugar content, and springiness was observed among the 5 samples. The pH and volume showed the highest level at 0%. The L-value and b-value decreased while the a-value increased. The hardness, chewiness, and gumminess were highest at 9% and lowest at 12%. The extent of violet chromaticity and pore size were optimal in 9%. In addition, 9%-added purple sweet potato showed the highest score of odor, taste, texture, and overall acceptability. In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9%.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.152-160
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• 2008

The purpose of this study was to investigate the sensory characteristics of brown sauce made with different ratios of Jubak. In the brown sauce made from Jubak, the followings showed changes according to the amount of Jubak. The content of crude lipid increased, that of crude protein and moisture decreased, and that of crude ash and reduced sugar increased. Brown sauce made from Jubak contained more reduced sugar than general brown sauce, and the content of reduced sugar increased. pH increased from initial pH 4.32 to 5.42 respectively, and viscosity increased. The "L" value expressing brightness of samples had a tendency to increase with Jubak added. "a" value had a tendency to increase in case of no Jubak added, and "b" value had a tendency to decrease according to the amount of Jubak. In the sensory evaluation, color and flavor decreased and viscosity increased with the amount of Jubak. Overall, it was the highest in 0% Jubak. From the above results, an addition of 25% Jubak to brown sauce is recommended for commercial use.

• The Korean Journal of Community Living Science
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• v.28 no.1
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• pp.93-101
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• 2017

This study was conducted to assess the quality characteristics and antioxidant activity of yanggaeng prepared with different concentrations of Viscum album extracts (VAE; 0, 1, 3 and 5%). The moisture content ranged from 37.85% to 39.38%, exhibiting no significant differences between the groups. The pH level of VAE 5% added yanggaeng was the lowest, followed in order by 3% and 1% additions. Increasing the amount of VAE in yanggaeng tended to increase acidity. The lightness value of the Hunter color system decreased based on the amount of VAE concentrate added to yanggaeng. As VAE content increased, changes in hardness, gumminess, and brittleness were all significant (p<0.05). Characteristics of cohesiveness and springiness showed no significant differences. Total polyphenol content was the highest in VAE 5% added yanggaeng. Antioxidant activities such as DPPH radical scavenging activity of the control group was 2.29%, whereas groups with added VAE ranged from 7.52~28.05%. As VAE increased, antioxidative activity also increased. In the sensory evaluation, yanggaeng addition with VAE 3% had excellent scores for bitterness, moistness, and overall acceptability. Yanggaengs with moderate levels of VAE 3% are recommended (with respect to overall preference score) to take advantage of the functional properties of VAE without sacrificing consumer acceptability.